Uttapam is another variety of dosa, however it is thicker than normal dosa. To make it heathy dish, you can add any of your favourite vegetables in it. It is not so crispier as dosa. It is ideal for a breakfast.
Masala Idli is quite different from normal idli as we are using lot of fresh vegetables in it. But it is equally easy to prepare as normal idli. It is very healthy and completely oil free breakfast. If you are adding more vegetables it will give more taste and make it more nutritious as well. Especially capsicum gives very nice flavor to your idli.
Try and enjoy the delicious and mouth watering masala idli.
Besan Laddu is also popular Indian sweet. It is prepared by roasting gram flour or chickpea flour (besan) with ghee or clarified butter. Besan laddus are popular in northern parts of india especially in Maharashtra. They are generally prepared on special occasions or festivals. You can substitute dry fruits as per your taste.
They can be served any time. Store besan laddu in an air-tight container in a cool place.
Preparation Time: 35 minutes Cooking Time: 30 minutes Makes 20 laddus (may vary according to size)
2 cups gram flour (besan)
1 1/2 cups sugar powder
8 to 10 cashew nuts (finely chopped); optional
8 to 10 almonds (finely chopped); optional
12 to 15 raisins; optional
5 to 6 pistachio (finely chopped); optional
1 cup clarified butter or ghee
2 tsp cardamom powder
Take a heavy bottom pan and heat clarified butter for 5 minutes at medium flame. Once hot, reduce it to low flame.
Add besan in this pan and keep stiring until it become golden brown (you will get a nice aroma from the flour, when it starts getting brown). It may take 25 to 30 minutes.
Then add cashew nuts and almonds and fry it for another 10 minutes, stirring it frequently.
Now let it cool down. And then add sugar powder, cardamom powder, raisins and pistachio.
Mix it well. Now to make laddus, take approx. 2 tbsp of the mixture between your palm and press the mixture to form a smooth round ball.
Usually the size of a laddu is about the size of ping pong ball but you can adjust as you prefer.
Spinach Pakoras are one of the popular and most delicious snack in Andhra Pradesh. They are the fritters prepared using spinach ans onions. They are healthy snack as the main ingredient is spinach. They are very crispy and tasty too. You can serve them along with tea.
Chicken Biryani is very delicious and tempting main course dish, popular almost all over India. It is a complete meal in itself.
Chicken Biryani can be cooked in many ways. In this recipe, we have cooked chicken and the rice seperately and then combined in the last step. This way of cooking chicken biryani is called the ‘Pakki Biryani’. Chicken biryani can be served along with any raita such as carrot raita, cucumber raita, pineapple raita etc.
Pav bhaji is originally a maharashtrian cuisine. But now it is popular in almost all metropolitian areas in India. Pav means small loaf of bread or buns and Bhaji is vegetable dish.
Since it has many vegetables, so it is very healthy as well as nutritious. You may add more vegetables as per your choice. Childern who avoid eating vegetables would definitely love this recipe. This dish is versatile as it can be served in all types of meal, whether breakfast, lunch or dinner.
Kadhi Pakora is delicious blend of yogurt and gram flour (besan) with besan pakoras. It is loved by all north Indians no matter what their age is. And it is prepared in slightly different way in different parts of North India.
Here is the recipe of Kadhi Pakora from Uttar Pradesh. It is prepared mostly on all auspicious ocassion in Uttar Pradesh. It is generally preferred with rice but some like to have it with roti as well.
Biryani is a very delicious rice recipe which is very popular across all India. Try a new variety of biryani with prawns and vermicelli. This yummy seafood recipe is a true feast for your taste buds. This colorful biryani is easy to prepare and less time consuming.
Prep time: 25 min
Cook time: 20 min
250 g fresh prawns
250 g vermicelli
150 g ghee
100 g cashew nuts
5 g cinnamon
1 cup chopped spring onions
2 large onions, chopped lengthwise
2 tsp chopped green chillies
2 tsp limejuice
Salt to taste
1 small bunch each of coriander and mint leaves
1 cup thick curds
2 tsp ginger-garlic paste
1/2 tsp turmeric
Salt and chilli powder to taste
Boil a glass of water in a pan. Add vermicelli and cook. Drain the water and keep aside.
Heat ghee in a kadai and fry onions, cashews till brown. Then add ginger-garlic paste, cinnamon, cloves, cardamoms, spring onions, green chillies and fry. Add these ingredients one at a time and fry each of them for 2 minutes.
Add raw prawns, beaten curd, salt, turmeric, chilli powder and mix well. Boil till prawns are done and water evaporates. Then mix vermicelli and sauté for a minute. Mix limejuice and remove from flame.
Garnish with chopped mint, coriander leaves and cahewnuts. Serve hot with onion raita.